peeled ½ - inch slices apples and
pears (about 1 1/2 pounds)
½ cup
organic granulated sugar, divided
¾ cups
sorghum flour
1/4 cup
tapioca starch
½ teaspoon
ground cinnamon
1/4 teaspoon
guar gum
1/4 teaspoon
baking powder
1/4 teaspoon
baking soda
1/8 teaspoon
salt
½ cup plus 2 tablespoons
nondairy milk
½ teaspoon
lemon juice
1 teaspoon
vanilla extract
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DIRECTIONS
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In a medium pot with a tight-fitting lid, heat 1 tablespoon of the oil on medium heat. Add the apples and pears and 1/4 cup of the sugar. Cook, stirring often, for 10 to 15 minutes, until the fruit begins to soften.
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In a small bowl, combine the remaining 1/4 cup sugar, the sorghum flour, tapioca starch, cinnamon, guar gum, baking powder, baking soda, and salt. Add the milk, the remaining 1 tablespoon oil, the lemon juice, and the vanilla and mix until just combined. Spoon scoops of the batter on top of the fruit mixture. The batter might look sparse and if it doesnât cover the whole thing, thatâs fine, as it will expand while cooking.
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Cover with the lid and lower the heat to medium-low. Without removing the lid, cook for 15 minutes, or until a toothpick inserted into the center comes out clean. When done, remove the lid and remove the pot from the heat. Scoop and serve immediately.
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DIFFICULTY:
SERVINGS: 6
CHAPTER 7
Cake Accoutrements
Every cake needs some topping, sometimes. Every cake needs some filling, somehow . . . And here those needs and wishes are satisfied, with a wide array of fillings, frostings, and toppings that you can mix and match with any cake for an endless variety of treats!
CINNAMON GLAZE
Makes: 1/8 to 1/4 cup
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INGREDIENTS
Â
2 tablespoons
nondairy milk
1 teaspoon
cinnamon
1 ½ to 2 cups
powdered sugar, sifted
Â
DIRECTIONS
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In a medium bowl, combine the milk with the cinnamon. Whisk in the powdered sugar until thick enough to coat a spoon but thin enough to drizzle.
BASIC GLAZE
Makes: 1/8 to 1/4 cup
Â
INGREDIENTS
Â
¾ to 1 1/4 cups
powdered sugar, sifted
1 to 2 teaspoons
nondairy milk
Â
DIRECTIONS
Â
In a small bowl, whisk the powdered sugar into the milk, starting with smaller increments, adding more as needed to make a creamy, lightly spreadable glaze.
MAPLE GLAZE
Makes: 1/8 to 1/4 cup
Â
INGREDIENTS
Â
1 tablespoon
nondairy milk
½ teaspoon
vanilla extract
¾ teaspoon
maple extract
1 to 1 ½ cups
powdered sugar, sifted
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DIRECTIONS
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In a medium bowl, combine the milk, vanilla extract, and maple extract. Whisk in the powdered sugar until the glaze reaches a smooth consistency.
CASHEW ICING
Makes: 1/4 to 1/3 cup
Â
INGREDIENTS
Â
1/4 cup
raw cashews, or
3 tablespoons cashew butter
1 tablespoon
nondairy milk
2 tablespoons
margarine, at room temperature
1 cup
powdered sugar, sifted
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DIRECTIONS
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Put the cashews in the bowl of a food processor and process until well ground. Add the milk and margarine and process until it becomes a thin paste. Add the powdered sugar and process, scraping down the sides of the bowl, until all the ingredients are well incorporated.
CHOCOLATE SAUCE
Makes: 2/3 cup
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INGREDIENTS
Â
1/2 cup
chopped dark chocolate
3 tablespoons
nondairy milk
1 tablespoon
margarine
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DIRECTIONS
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Combine the chocolate, milk, and margarine in a double boiler over barely simmering water and melt until smooth. If you donât have a double boiler, put 1 to 2 inches of water in a pot and place a heatproof bowl over it, making sure the bottom of the bowl is suspended over the water. Remove from the heat. Use the sauce warm.
CHOCOLATE GANACHE
Makes: 1/2 cup
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INGREDIENTS
Â
1/3 cup
chocolate chips or chopped dark
chocolate
1 tablespoon
margarine
2 tablespoons
nondairy milk
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DIRECTIONS
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Place the chocolate, margarine, and milk in a small saucepan and cook over mediumlow heat, stirring often, until melted. Remove from
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